Ingredients:

-2 cups chickpeas (garbanzo beans)
-½ cup No Calorie Baking Sugar (Baking Stevia preferred)
-3 Creme Brulee Flex Flavors (optional)
-½ cup unsweetened applesauce
-2 whole egg
-2 egg whites
-2 teaspoons vanilla extract
-10 drops Peppermint Liquid Stevia
-1/2 cup candy cane, broken into tiny pieces
-½ cup walnuts
-1 ½ cups oat flour
-½ cup flaxseed meal
-½ cup rolled oats
-1 teaspoon baking soda
-1/4 teaspoon salt
-2 teaspoons coconut oil

Directions:

Preheat oven to 350°F. Grease a baking sheet with coconut oil. Place chickpeas in a food processor on pulse. Set aside. In a large mixing bowl, add sugar substitute, applesauce and mix until smooth. With a hand mixer, mix eggs, vanilla, and peppermint Stevia. Add the chickpeas, candy cane pieces, and remaining ingredients and mix until the dough becomes thick.

Drop the dough by the tablespoon onto the baking sheet, spacing each about 2 inches apart. Press gently with a fork to flatten. Bake until golden and just set, about 20 minutes.
Makes 2 1/2 dozen cookies.

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